{"id":2563,"date":"2008-03-30T18:57:00","date_gmt":"2008-03-30T22:57:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2008\/03\/banana-pear-turnover-spiced-cake\/"},"modified":"2019-09-01T16:46:06","modified_gmt":"2019-09-01T20:46:06","slug":"banana-pear-turnover-spiced-cake","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/banana-pear-turnover-spiced-cake\/","title":{"rendered":"Vegan Spiced Banana Pear Upside Down Cake"},"content":{"rendered":"\n

This Vegan Spiced Banana Pear Upside Down Cake<\/strong> is a delightful dessert with a touch of warm spices. The pears are precooked to bring out an ambrosial caramel flavour and aroma. It’s a wonderful way to use up some over ripe pears. <\/p>\n\n\n\n

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I decided to make this banana pear spiced cake this afternoon after my mum brought home some 10 very ripe pears. They were too ripe to eat. So I decided to mix them with a banana for more flavour.<\/p>\n\n\n\n

I wasn’t planning on making this an upside down cake and was going to incorporate the fruits in the dough. My sister suggested that we make this a turnover cake. So I reserved some of the fruits for the bottom of the tin. I’m delighted with the result!<\/p>\n\n\n\n

For this cake, I find melted vegan buttery spread (non-hydrogenated margarine) to work better. It brings in a certain richness and adds to the flavour-aroma profile. But you can substitute with coconut oil if you prefer.<\/p>\n\n\n\n

And for this recipe I only used water and the natural juice from the fruits instead of soy milk. Here’s a photo of the whole cake.<\/p>\n\n\n\n

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Vegan Spiced Banana Pear Upside Down Cake<\/h2>\n\n\n\n

Start by cooking the fruits:<\/em>

Peel the pears and banana. Place in a non-stick pan. Add the lemon juice. Cook over medium to high heat for about 15 min or until the juice has reduced. Leave some juice with the fruit.<\/p>\n\n\n\n

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Remove half of the cooked fruits and mix with 3 tablespoons Demerara sugar. Set aside.

Preheat oven at 180 degrees Celsius.<\/p>\n\n\n\n

For the cake mixture:<\/em><\/p>\n\n\n\n

Mix all the dry ingredients together. Then mix all the wet ingredients together except the fruits. Pour the wet ingredients over the dry, stirring gently with a spoon until they mix completely. Do not beat the mixture.<\/p>\n\n\n\n

Mix in the unsweetened 1\/2 of the fruits.

At the bottom a greased and floured tin (23 cm diameter x 9 cm depth), place some grease-proof paper to avoid the fruits from sticking to the bottom.<\/p>\n\n\n\n

Spread the sweetened fruits on the bottom. Pour the cake mixture in the tin.

Bake in oven for 45 minutes. Test whether the cake is ready by inserted a metal rod in the cake. If it comes out dry, it’s done. Otherwise, allow to cook for another 5 – 10 minutes until done.

Leave the cake to cool in the tin for at least 1 hour before turning over.<\/p>\n\n\n\n

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Some more vegan cake recipes you might like:<\/p>

Apple and Orange Vegan Loaf Cake<\/a><\/p>

Whole Pear Chocolate Cake<\/a><\/p>

Moist Peach Cake with Custard Sauce<\/a><\/p><\/blockquote>\n\n\n\n